Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 3 Tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp instant espresso powder (optional)
- 1/2 tsp fine salt
- 3/4 cup olive oil
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp vanilla extract
- 1 1/2 cups roughly chopped chocolate chips (60% bittersweet)
Mix the Dry Ingredients
In a medium mixing bowl, whisk together the 2 1/2 cups all-purpose flour, 3 Tbsp cornstarch, 1 tsp baking soda, 3/4 tsp espresso powder (if using), and 1/2 tsp fine salt until well combined.
Set this aside.
Beat the Olive Oil and Sugars
In a stand mixer bowl (or large mixing bowl if using a hand mixer), add the 3/4 cup olive oil, 1 cup dark brown sugar, and 1/2 cup granulated sugar.
Beat on medium-low speed for ~1-2 minutes until thoroughly combined; scrape down the sides of the bowl as needed.
The mixture won’t cream like butter and sugar does – it’ll stay grainy and loose.
Add the Egg and Vanilla
Mix in the 1 large egg and 1 Tbsp vanilla extract until combined.
Combine Wet and Dry Ingredients
Add the dry ingredients to the bowl with the wet ingredients.
Mix on low speed until just combined – you don’t want to overmix here.
Add the 1 1/2 cups chopped chocolate chips and fold in by hand with a spatula to distribute evenly throughout the dough.
Chill the Dough
Cover the mixing bowl tightly with plastic wrap and chill in the refrigerator for ~20-30 minutes.
You can chill longer if needed – if you do, the dough will firm up more and be easier to scoop.
Preheat Oven and Prep Baking Sheets
Preheat your oven to 375F.
Line two large baking sheets with parchment paper.
Scoop the Cookie Dough
Using a 2 Tbsp cookie scoop, scoop the chilled dough and pack it densely into the scoop.
Release the dough balls onto the prepared baking sheets with ~2 inches of space between each one.
If you want to shape them into spheres, press them between your palms rather than rolling – rolling tends to make them crack apart.
I usually fit ~8 cookies on an 18-by-13 inch pan.
Bake Until Golden Brown
Bake for ~8-13 minutes depending on how you like your cookies.
At ~8-9 minutes, the edges will be golden and the centers still soft and chewy.
At ~11-13 minutes, you’ll get more caramelized, crispy edges with less chew.
Check at the 8 minute mark and go from there based on what you see.
Cool and Store
Let the cookies cool on the baking sheet for ~5-10 minutes – they’ll firm up as they sit.
Transfer to a wire rack to cool completely.
Once cooled, store in an airtight container at room temperature.
Olive Oil Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 2 1/2 cups all-purpose flour
- 3 Tbsp cornstarch
- 1 tsp baking soda
- 3/4 tsp instant espresso powder, optional
- 1/2 tsp fine salt
- 3/4 cup olive oil
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp vanilla extract
- 1 1/2 cups roughly chopped chocolate chips, 60% bittersweet
Instructions
- Whisk together flour, cornstarch, baking soda, espresso powder if using, and salt in a medium bowl. Set aside.
- Beat olive oil and both sugars on medium-low speed for 1-2 minutes until combined.
- Mix in egg and vanilla until combined.
- Add dry ingredients to wet ingredients and mix on low speed until just combined.
- Fold in chocolate chips by hand with a spatula.
- Cover bowl with plastic wrap and chill dough for 20-30 minutes.
- Preheat oven to 375F and line two large baking sheets with parchment paper.
- Using a 2 Tbsp cookie scoop, scoop dough densely and release onto prepared baking sheets with 2 inches between each cookie.
- Bake for 8-13 minutes depending on desired texture: 8-9 minutes for soft and chewy centers with golden edges, 11-13 minutes for more caramelized and crispy edges.
- Cool on baking sheet for 5-10 minutes, then transfer to wire rack to cool completely.
- Store in an airtight container at room temperature.